Thai curry
By: Mike Robinson From: Chalet Slaves
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Thai curry
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Mike Robinson conjures up some fabulous flavours of the Far East in this tasty Thai-style curry sauce to serve with chicken or tofu
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Ingredients
- 400g chicken legs, cooked and skinned
- 2 tbsp Olive oil
- 4 Shallots, finely chopped
- 3 cm Ginger, finely chopped
- 1 clove Garlic
- 2 tbsp Thai curry paste
- 2 whole Lemon grass
- 600ml chicken stock
- 400ml coconut milk
- 1 tsp Fish Sauce
- 1 tsp Soy sauce
Method
1. Heat the oil in a frying pan over a medium heat and fry the shallots, ginger and garlic until softened. Add the curry paste and cook for 2-3 minutes more.2. Bruise the lemon grass by giving it a good bash with the handle of a heavy knife or rolling pin. Stir it into the mixture in the pan and cook for a further 2-3 minutes.
3. Remove the lemon grass and add the chicken stock, coconut milk, fish sauce and soy sauce. Cook for 4-5 minutes.
4. Pour the curry sauce over the chicken and serve with rice and vegetables.
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